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INGREDIENTS
- 2 Packs of Perfetto Spaghetti
- 100 g Green bell pepper
- 100 g Fresh mushrooms
- 100 g Canned diced and pealed tomatoes
- 50 g Sliced green or black olives
- 100 g Grated Emmental or Mozzarella
- Olive oil, salt & pepper to taste
- 1 tsp Butter
- A pinch of All-purpose flour
- A pair of Cooking gloves
Directions
- 1.Cook the Perfetto Spaghetti according to the package instructions (10 min) but stop the cooking at 7 min. Drain and rinse with cold water to stop the cooking. Drain again and set aside
- 2.Add 2, 3 drops of olive oil. Pan, sizzle your vegetables for 5 minutes (except for the olives don’t cook them)
- 3.Butter your favorite round mold and then spread some flour
- 4.Preheat your oven at 180C
- 5.Wear gloves; take a bunch of Perfetto Spaghetti in your hands and start from inside towards the mold edges, displaying the Perfetto Spaghetti in circle, until you reach the edge of the mold
- 6.Add all sizzled vegetables and the shredded cheese
- 7.Add salt & pepper to taste
- 8.Bake for 10min then add olives and finish with another 2/3 drops of olive oil
- 9.Plating tips: Can be served with extra cheese on the side and a green salad